Wash the blacken leaves thoroughly, blanche briefly and let drain.
Pour all ingredients for the Spätzli dough into a bowl and stir well until the dough bubbles. Let stand for half an hour.
Put some Spätzli dough on each blacken leaf and roll up the leaf. Cook the capuns on either side with some butter in a frying pan, so that they stick together well.
Place the capuns in a greased gratin dish and pour half bouillon half milk over them. Then sprinkle the alp cheese on top.
Bake in the oven for about 30 minutes.